These Cadbury Stuffed Brookies are the best Easter dessert ever! It’s a layer of fudgy brownies packed with Cadbury Creme Eggs then topped with a layer of chocolate chip cookie with Cadbury Mini Eggs.

Stacked Brookie bars on a pink plate

The Best Easter Brookie Bars

I took my classic brookie recipe and dressed them up for Easter! If you’ve never had a brookie before, then welcome to the party. It’s the ultimate dessert combining a fudgy brownie with a soft-baked chocolate chip cookie. These are soft, rich and decadent.

This time, I am grabbing my two favorite Easter candies and throwing them into the mix. The brownie layer has creamy Mini Cadbury Eggs (the ones with the white and yellow filling) and the cookie layer has Cadbury Mini Eggs (the chocolate-covered eggs). Does anyone else stalk the shelves for these as soon as Valentine’s day is over? They never last long in my house.

I won’t lie, these are not the quickest dessert to make, but I guarantee it’s worth the effort. This is one Easter dessert that won’t disappoint. If Cadbury eggs aren’t your thing, you can swap them out for any type of Easter candy.

3 Brookie Bars stacked showing the Cadbury eggs in the middle

Recipe Ingredients

You’ll need to prepare both a chocolate chip cookie mix and a brownie mix.

For the Cookie Layer

  • Unsalted butter: best if softened to room temperature
  • Light brown sugar
  • Granulated sugar
  • Eggs: you’ll need one large egg + an additional yolk
  • Pure vanilla extract
  • All-purpose flour
  • Salt
  • Baking soda
  • White chocolate chips
  • Sprinkles
  • Cadbury Mini Eggs: These are added on top

For the Brownie Layer

  • Dark chocolate: I recommend using a bar of dark chocolate, as it’s going to be melted
  • Unsalted butter
  • Granulated sugar
  • Eggs & Egg yolks
  • Pure vanilla extract
  • All-purpose flour
  • Natural Cocoa powder: sifted for best results
  • Salt
  • Baking powder
  • Mini Cadbury Creme Eggs
A picture of Mini Cadbury Creme Eggs and Cadbury Mini Eggs

How to Prepare the Brookies

I recommend preparing the cookie dough first and then the brownie mix, as the brownie mix is so thick, that it’s better to spread it in right away.

Make the Cookie Layer

  1. Combine the butter and sugar: Beat the butter and sugars until well combined.
  2. Add the eggs and vanilla: Add the egg and yolks together with the vanilla extract and beat until all the ingredients are combined.
  3. Add the dry ingredients: Combine and add the dry ingredients too the bowl, mixing just until the flour starts to incorporate. Then add the chocolate chips and sprinkles and beat until a dough forms. Set the cookie dough aside and prepare the brownie batter.
Cookie dough in a glass mixing bowl with sprinkles and white chocolate chips

Make the Brownie Layer

  1. Melt the chocolate: In a microwave-safe bowl, melt the chocolate in the microwave. Turn the microwave down to 50% power in order to avoid burning the chocolate. Microwave for 30 seconds at a time, stirring periodically. I also recommend chopping the chocolate to help it melt down easier. Set the chocolate aside to cool.
  2. Combine the butter and sugar: First melt the butter and then beat together with the sugar until well combined.
  3. Add the eggs and vanilla: To the bowl and the eggs, egg yolk and vanilla extrat. Then beat for several minutes until the mixture is light and fluffy, resembling a vanilla cake mix batter.
  4. Add the chocolate: Next add the melted chocolate and mix into the batter just until combined.
  5. Add the dry ingredients: Combine all the remaining dry ingredients, whisk to combine and then slowly mix into the batter until well combined.

How to Assemble the Brookies in the Pan

Now comes the fun part!

Step 1: Gently spray a 9×13-inch pan with cooking spray or a little bit of shortening and then line it with parchment paper. This is the best way to prevent these from sticking to the pan.

Step 2: Spread the brownie batter in the bottom of the pan. Then unwrap and layout the Mini Cadbury Eggs, gently pressing to the brownie batter.

Brownie batter in a pan with mini Cadbury Eggs placed on top

Step 3: Using your hands, flatten the cookie dough into large pieces and place them randomly on top of the brownie batter, layering it as needed. You’ll end up covering the entire pan. Once all the cookie dough has been used, place Cadbury Mini Eggs on top.

Step 4 Bake & Cool: These will bake for 30-40 minutes depending on the oven and pan used. You can check to see if they are done by inserting a toothpick into the center of the pan and it should come out clean.

Cool: I do recommend allowing these to cool for an hour or two before cutting. For best results, remove these from the pan and use a clean, hot knife to cut (clean between cuts). I like to cut off the edges since they get a little crispy but that’s just a personal preference.

A pan of baked brookies

My Best Baking Tips

  • Lay out all the ingredients first: There is lots of ingredients in this recipe, even though they are similar, it can be helpful to have everything prepare and set aside before you start. Be sure to properly measure the flour for both the brownie and cookie layer.
  • Prepare the cookie dough first: I have found that if I make the brownie layer first, the batter gets too thick to spread
  • Line the pan: I highly recommend the layer of parchment paper to prevent the brownie from sticking to the pan.
  • Add candy to the cookie dough: You can also add some crushed Cadbury Mini Eggs to the cookie dough. Crush them in a bag using a rolling pin or ice cream scoop to break them into smaller pieces
  • Use your favorite candy: These can be made with just about any Easter candy, so if you don’t love Cadbury eggs, try something different
  • Use a hot knife to cut: These bars are thick! Heat the knife under hot water, dry and then clean the knife in between cuts for best results.
  • Save time with a brownie mix: If you wanted to take a shortcut, you could use a brownie mix for the bottom layer but make sure it’s a family sized for a 9×13-inch pan. Baking times may vary.

Storing and Freezing Brookies

Once cooled, these can be stored in an airtight container on the counter and will stay fresh for 3-5 days. If you have an airtight lid for your baking pan, that will work, otherwise, I recommend slicing these into bars and then storing them. Place a layer of wax or parchment paper between layers.

To freeze, cool completely then slice into bars. Freeze in an airtight container with parchment paper between the layers. These will last for up to 2 months in the freezer. Thaw to room temperature to enjoy.

More Easter Dessert Ideas

A layered brownie and cookie bar, sliced
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3 Brookie Bars stacked showing the Cadbury eggs in the middle

Cadbury Stuffed Brookies Bars

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  • Author: Julianne Dell
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16-20 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


These Cadbury Stuffed Brookies are a layer of fudgy brownies packed with Cadbury Creme Eggs then topped with a layer of chocolate chip cookie with Cadbury Chocolate Mini Eggs. You’ll love this Easter dessert!


For the Cookie Dough Layer

  • ¾ cup (170g) unsalted butter, softened
  • ¾ cup (165g) packed light brown sugar
  • ¼ cup + 2 tablespoons (60g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon (15ml) pure vanilla extract
  • 1 ¾ cups + 2 tablespoons (254g) all-purpose flour
  • ¾ teaspoon salt
  • ¼ + 1/8 teaspoon baking soda
  • 1 cup (180g) white chocolate chips
  • 1/4 cup sprinkles 
  • 1 bag (2oz) Cadbury Mini Eggs

For the Brownie Layer

  • 6 ounces dark chocolate, melted
  • ¾ cup (170g) unsalted butter, melted
  • 1 ½ cups (285g) granulated sugar
  • 3 large eggs
  • 1 large egg yolk
  • 1 tablespoon (15ml) pure vanilla extract
  • ¾ cup (105g) all-purpose flour
  • ¾ cup (84g) dutch-processed cocoa powder, sifted
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • 24 Cadbury Mini Creme Eggs (2 packages)


  1. Preheat the oven to 350°F. Grease a 9×13-inch pan and line the bottom and sides with parchment paper. Allow the butter to soften for at least 20 minutes.

For the cookie dough

  1. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
  2. Next add the egg, egg yolk and vanilla extract and continue beating until well incorporated.
  3. In a separate bowl, combine the flour, salt, and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing at low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and sprinkles. Beat until incorporated. Set aside.

For the brownie layer

  1. Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir occasionally and microwave until completed melted and smooth. Set aside to cool.
  2. Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
  3. Next add the egg and egg yolk and beat for 60 seconds at a higher speed until the batter is fluffy (it should resemble a cake batter).
  4. Then add the vanilla extract and melted chocolate and beat until combined.
  5. Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined.

Assembly & Baking

  1. Pour the prepared brownie batter in the bottom of the pan. Then unwrap and lay out the Mini Cadbury Eggs, gently pressing to the brownie batter.
  2. Then take large pieces of the cookie dough and press it flat with your hands, then press it into the brownie batter. Continue to layer all the remaining cookie dough. Place Cadbury Mini Eggs on top of the cookie dough, gently pressing into the dough.
  3. Bake at 350°F for 35-40 minutes. I suggestcovering with aluminum foil after 15-20 minutes to prevent too much browning on top. Test for doneness by inserting a toothpick into the center. The brownie should be a little fudgy but not wet. Cool for at least 1 -2 hours before slicing.


  • The best way to prepare this recipe is prepare the cookie dough first, because the longer the brownie batter sits, the thicker it becomes.
  • Baking times will vary by oven and type of pan used. Do not overcook or they will be dry. Instead, pull them out of the oven and allow them to finish baking as it cools. 
  • How to prevent these bars from sticking: Spraying the pan with cooking spray and then lining it with parchment paper will help to remove the parchment paper more easily.
  • Melted Chocolate for brownies: I recommend using a high-quality baking bar such as Ghirardelli or Lindt. They melt down much smoother. These are best with dark chocolate, but any type of melted chocolate will work. 6 ounces is equivalent to approximately ¾ cups of chocolate chips.
  • Cocoa Powder for brownies: I highly recommend using a dutch-processed cocoa powder like Rodelle or Hershey’s Special Dark for the best flavor. 
  • Freezing instructions: Place these in an airtight container or Ziploc bag with a layer of parchment paper in between.


  • Serving Size: 1 Bar
  • Calories: 505
  • Sugar: 43.1 g
  • Sodium: 310.4 mg
  • Fat: 28.1 g
  • Carbohydrates: 62.9 g
  • Fiber: 2.6 g
  • Protein: 6.1 g
  • Cholesterol: 118.2 mg

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